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Roasted Sweet Potato Recipe with Garlic and Parmesan | Easy Side Dish

Roasted Sweet Potato Recipe with Garlic and Parmesan

Cubed sweet potatoes roasted until crisp on the edges and soft inside, finished with garlic and melted parmesan cheese.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 2 pounds sweet potatoes peeled and cut into 3/4-inch cubes
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper. A hot oven from the start helps the sweet potatoes crisp instead of steam.
  2. Cube the sweet potatoes: Peel the sweet potatoes and cut them into even 3/4-inch cubes so every piece cooks at the same rate. Pat the cubes dry with a paper towel to remove excess moisture.
  3. Season the potatoes: In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, and smoked paprika until evenly coated. Make sure the oil reaches every side of each cube.
  4. Arrange in a single layer: Spread the seasoned cubes on the prepared baking sheet in one even layer, leaving a little space between pieces. Crowding the pan causes steaming, so use a second pan if needed.
  5. Roast the first batch: Roast for about 20 minutes, until the bottoms of the cubes start turning golden brown. Avoid stirring during this time so the undersides get a chance to caramelize.
  6. Flip and add garlic: Remove the pan, flip the sweet potato cubes, and scatter the minced garlic evenly over the top. Adding garlic now keeps it from burning over a longer roast.
  7. Finish roasting: Return the pan to the oven for another 10 to 12 minutes, until the edges are deeply caramelized and a fork pierces the cubes with no resistance. The garlic should look soft, not burnt.
  8. Add the parmesan: Pull the pan from the oven and immediately sprinkle the parmesan cheese over the hot potatoes so it begins to melt. Toss gently to distribute the cheese.
  9. Melt the cheese: Slide the pan back into the oven for 2 to 3 minutes, just until the parmesan turns golden in spots. Watch closely, as cheese can go from melted to burnt quickly.
  10. Garnish and serve: Scatter the chopped fresh parsley over the top for a burst of color and a fresh, grassy note. Transfer to a serving dish while warm.